Artisan Bread, Extra Virgin Olive Oil, Balsamic / £4
Marinated Olives / £3
Practically from ZE garden, with la baguette for mopping up the juices
6 / £8
12 / £10
JC's Famous Garlic Bread / £3
Baked Camembert / £9
Gooey French Camembert with rosemary & confit garlic. Let's not forget the French baguette for le dip
Garlic buttered, breaded, grilled mussels with deliciously fresh bread to mop up the juices
6 / £8
12 / £10
Soupe a l’oignon / £6
Classic Parisian recipe with a generous covering of Gruyere cheese sitting on a crouton
Parfait de foie de volaille au cognac et vin rouge / £8
Melt in the mouth chicken liver pate enriched with brandy and red wine, served with toasted bread and red onion chutney.
Toulouse Sausage Scotch Egg / £8
A French twist on the English classic. Served with Cumberland sauce
Soupe de poisson a la rouille / £8
Perfect fish soup with traditional serving of rouille sauce and gruyere cheese, exactly how it is served on the port of Marseille
Les grenouilles a la Provençale / £8.50
Frogs legs dipped in flour, tossed in garlic butter and gently cooked until tender
All Served with seasonal vegetables and your choice of Gratin Dauphinois, Creamy Mash or French Frites.
Chicken Kiev / £16
Back to the good old days! Served beautifully golden and crispy and filled with our homemade garlic butter. Can you guess the secret ingredient?
Escalope de veau Viennoise / £18
Classic breaded veal escalope cooked in butter until golden and served with a wedge of lemon. Don’t hesitate to ask if you fancy a bit of garlic butter.
Boeuf Bourguignon / £19
We do it my way: Long slow cooking in red wine and finished with the famous Bourguignon garnish of sauteed chestnut mushrooms, crispy smoked bacon and caramelised baby onions
Roasted aubergine Imam Bayaldi / £14
My favourite vegetarian recipe: translating as the Imam fainted, probably due to the amount of olive oil. Stuffed with pine nuts, tomatoes and mild spices.
Served with grilled tomato, french fries & salad
8oz Rib-Eye / £25
10oz Sirloin / £25
8oz Fillet / £28
Cuisses de canard confites, jus lie au Madeire / £18
Two duck legs slowly cooked in duck fat, finished in the oven with wilted greens and a Madeira jus.
Add a sauce / £2
Pepper, Roquefort or Garlic Butter